- Yields: about 24 cookies
- Ingredient Notes: Vegetarian, Corn-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 1 cup (2 sticks) butter, at room temperature
- 1/2 cup brown sugar
- 3/4 cup white sugar
- 1 egg
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup quick oats
- 2 cups old-fashioned oats
- 6 ounces coarsely chopped bittersweet chocolate
Directions
Preheat oven to 350° F. Line two baking sheets with parchment paper.
Combine butter and both sugars in the bowl of a stand mixer and stir on low speed to combine. Adjust speed to medium and beat for 3 minutes, until light brown and fluffy. Scrape down the sides of the bowl. Add egg and cinnamon, and beat for 1 minute.
Scrape down the sides of the bowl again, and add flour, baking soda, baking powder and salt. Blend on low speed just until no white streaks of flour remain. Stir in oats until they’re evenly distributed, scraping the bowl as needed. Fold in chocolate chunks with a spatula.
Form dough into balls 2-inches across (about 1 1/2 tablespoons) and place on the prepared baking sheets a couple of inches apart. Bake for 12 to 16 minutes, until edges are slightly crisp and the centers are set. Let cool on the baking sheets. Will keep at room temperature for 3 days, or freeze for up to 1 month.
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